6 to 8 medium organic carrots, washed, finely grated
1/2 cup organic raisins
1 lemon, cut in half
1/3 cup walnut halves
boiled spring water
Place your organic raisins in a pyrex measuring cup or ceramic dish, bring to boil spring water and pour over raisins, about a 1/4 to 1/2 inch above raisins. You want these to rehydrate while you prepare the salad. Drain the raisins that have been soaking and add them to the carrots. Squeeze the lemon over the grated carrot and raisins. Add walnuts now.Then add the eggless mayo sparingly and start mixing until the salad is evenly covered. Serves 4.
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